Green Chile Stew with Lamb Breast and Hatch Chiles

This savory stew combines green chiles with tender lamb breast and potatoes in a rich stock. It is a budget-friendly and delicious nod to the indigenous cuisine of the Southwestern U.S.

Green Chile Lamb Stew

What's Special About Green Chile Stew?

For hundreds of years, people in the Southwestern U.S. have relied on chile peppers and lamb or mutton for sustenance in a harsh, high-mountain desert climate.

Bottled Hatch Green Chile

For those who have lived in New Mexico, the chile pepper is a sacred thing. Like all of life's big questions, everyone must decide where they stand: red or green. Some people put both in the same dish and call it "Christmas." I like green chile in the summer months, red chile in the winter. So when I moved to Florida, it was green chile all the time. After losing 50 pounds of green chile I had shipped to St. Pete and grilled, peeled, and frozen myself (hurricane power failure), I learned to appreciate bottled green chile. But whether it's fresh, frozen, or bottled, the highest form of green chile has to be green chile stew.

Green Chile Stew is a favorite state dish in New Mexico, with roots in the Indigenous peoples of the region. The Spanish brought pork and lamb to NM 500 years ago, but beef has become more popular in the last 100 years. Alas, some people insist on cooking this brilliant dish with ground beef, which is a sacrilege, in my humble opinion. I have made green chile stew at least 100 times in my life, probably closer to 200. I usually use beef stew meat, but after tasting it with lamb, I realized I was missing out. Lamb or mutton stew is favored in traditional Navajo cuisine, and it's easy to see why: it elevates the dish and makes it something even more special. Plus, in this hard economy, lamb is now much cheaper than beef.

So what kind of lamb or mutton? Lots of recipes call for lamb shoulder or leg of

Lamb Breast Plate and Green Chile:

lamb. The shoulder cut is a good choice for stew, but it's hard to find. The leg of lamb is a higher value cut, and is a bit high-end to put in a stew pot. I recently began to cook with the Lamb Breast Plate, which I found at my local Aldi grocery. They sell it for just over $3 per pound, though it does contain a lot of bone and fat. The great French chef Jacques Pepin advocated using the lamb breast plate for lamb stew and has a wonderful video that shows how to render the fat off to make a leaner and nicer stew.

Other than lamb and chile, a traditional stew consists of onions, tomatoes, and a little garlic. Although you can use stock, this recipe can be made deliciously with water (unless you substitute beef for the lamb, in which case you should definitely use stock). If you like, you can add one or all of the "three sisters": corn, beans, or squash. I like my stew uncluttered, but adding frozen or canned corn, cooked pinto or other beans, and cubed summer squash can add more flavor and interest. (The three sisters have been sustaining indigenous peoples in the Southwest for 1,000+ years, and the nutritional punch of the trio is undisputed.) Any potato will work well in this recipe: I have used new potatoes, yellow potatoes, and russets. I like Yukon Gold potatoes the best, but honestly, any potato will work well in the recipe. (Spring lamb and new potatoes are a nice combination in the spring.)

Ingredients You'll Need (Cost: Around $15)

Green chile, chopped tomatoes, onion, and potatoes.

Before we begin, let’s gather all the ingredients to make your Green Chile Stew shine. Here’s what you need:

• 2 lbs. Lamb Breast Plate: This cut is full of fat and bone, but rendering out the fat gives you a leaner stew, and the bone helps make the broth legendary. I found 2+ pounds at my local Aldi for just under $8. (My Cost: $7.50, Aldi)

• 2 cups Hatch Chiles: I love freshly peeled green chiles or frozen chiles preserved after roasting, but bottled chiles are a good alternative. You can buy hot Sandia, mild Big Jim, or whatever delicious type you can get your hands on. Don't forget to buy real NM chiles—imported chiles just aren't the same. Hatch chiles are amazing, but NM chiles are generally of good quality. (My Cost $5, Sprouts)

  
  

• Four medium Potatoes: Choose your favorite potato: red, yellow, or white. Russet or Yukon Gold (which I used in this recipe) both work well. Dice your potatoes into 1/2-inch cubes. (My Cost: $1, Aldi)

  
  

• 1 large Onion: Any common onion is fine for this. A yellow or white onion will give you the most bang for your buck. Chip into medium dice. (My Cost: $0.25, Aldi)

  
  

• 4 cups Chicken Broth or Water: I used broth, but lamb really doesn't require it (according to Jacques Pepin). I wouldn't sacrifice homemade stock if using lamb because it isn't necessary. But I do think chicken stock gives a slightly more well-rounded flavor. Try for yourself: it is a matter of personal taste. (My Cost: $1.50, Aldi)

  
  

• Salt and Pepper: To taste.

  
  

• Flour: Browning the meat in flour helps thicken the stew, but if you are sensitive to gluten or prefer gluten-free food, you can use rice flour or skip the flour altogether. Your stew will have a more watery texture, but it is still wonderful.

  
  

• 1-2 Roma Tomatoes: Seed and chop these tomatoes. Alternatively, add a small can of fire-roasted diced tomatoes. (My Cost: $0.50, Aldi)

  
  

• Additions (optional): Feel free to add a can of rinsed beans, cut-up summer squash or zucchini, or a bit of frozen or canned corn. These flavors mesh wonderfully with the lamb and green chile.

  
  

• Fresh Cilantro and Toppings(optional): You love or hate it. I love it, but if your dear ones are mixed on the subject, serve it on the side. Some people also love a sprinkling of cheese or a dollop of sour cream.

  
  

With these ingredients on hand, you’re ready to cook up a perfect Green Chile Stew!

But I warn you: Be prepared for everyone to come running. When it is simmering, this stew fills the house with a heavenly smell.

Preparing the Lamb Breast Plate

Breast plate is often sold "split" or in two pieces. Your first task is to prepare it for the stew. The breast plate should be rinsed and dried ahead of time. Remove the "film" that covers the bone side--it should come off in pieces. Then cut the rib sections (you may need to remove a small bone at the top to do this).

Put the rib sections in a large Dutch oven and turn on medium heat. Stir every few minutes to render out the fat. (This video shows Jacques Pepin doing this step for another type of stew. It is essential to do this when using lamb breast.) It will take around 30 minutes to render out the fat. On the day I took these pictures, I extracted almost 2 cups of fat from 2+ pounds of lamb breast. Be patient and keep stirring the lamb ribs, pouring off the fat. Eventually, you will have a nice lean pot of lamb ribs. Now it's time to begin adding the aromatics.

Sautéing the Aromatics

As soon as you have rendered and poured off the liquid lamb fat, its time to add the chopped onions to the pot. Stir until the onions have begun to brown. Then add 2 tablespoons of flour and cook for a few minutes until it browns. Add 3 cups of water or broth, stirring constantly. Add a clove of pressed garlic. Bring to a simmer and cook the lamb until tender, about 20 minutes. Salt and Pepper the broth.

Adding in the Chiles and Potatoes

Now comes the star of our dish—the Hatch chiles. Its time to add the chiles (freshly roasted, frozen, or canned, just make sure they are chopped and add them to the pot.) Add chopped potatoes and the last cup of water or stock.

Cook until the potatoes are tender. Correct the salt and pepper. Add the chopped tomatoes and cook for an additional 5 minutes.

Delicious Green Chile Stew with Lamb, Chiles, and Potatoes

Serving Suggestions

This Green Chili Stew is satisfying on its own, but you can enhance it by sprinkling on cilantro, shredded cheese, or a dollop of sour cream. Serve with a good-quality flour tortilla.

Final Thoughts

This marvelous stew can be created for around $15 with a lamb breastplate. It is budget-friendly and nutritious. Connect with the flavors of the Southwest and enjoy a pot of timeless green chile stew. I have no proof, but this marvelous stew has gotten me through colds, hard times, and cancer. It is healing and nurturing. Cook up a pot today.

Ready-to-serve Green Chile Stew with Lamb Breast Plate